| 1 | Heat oven to 350°F. |
| 2 | Lightly spray 8" square baking pan with vegetable cooking spray. |
| 3 | In medium saucepan over low heat, melt corn oil spread. |
| 4 | Add sugar; stir until well blended. |
| 5 | Remove from heat; stir in cocoa and vanilla. |
| 6 | Add egg substitute; stir to blend. |
| 7 | Stir in flour and walnuts. |
| 8 | Spread batter into prepared pan. |
| 9 | Bake 25 minutes or until edges begin to pull away from sides of pan. |
| 10 | Cool in pan on wire rack. |
| 11 | Sprinkle powdered sugar over top. |
| 12 | Cut into squares. |
| 13 | Makes 16 brownies. |
| 14 | nutritional information per brownie: 100 calories; 2 grams protein; 16 grams carbohydrates; 3 grams fat; 0 milligrams cholesterol; 55 milligrams sodium; 5 milligrams calcium. |
